Protein oxidation affects proteolysis in a meat model system

Meat Sci. 2015 Aug:106:78-84. doi: 10.1016/j.meatsci.2015.04.002. Epub 2015 Apr 11.

Abstract

The effect of hydrogen peroxide-induced protein oxidation and pH (4.8 and 5.2) on meat proteolysis was investigated in a meat model system for dry fermented sausages. In oxidised samples, increased protein carbonyl contents and decreased thiol concentrations were found. The initial concentration of protein carbonyls was significantly lower in oxidised samples at pH4.8 than in ones at pH5.2, but after ten days comparable levels were reached. The inhibition of proteolysis by the addition of a protease inhibitor cocktail did not influence protein oxidation. Yet, proteolysis was negatively affected by low pH values as well as by oxidation, resulting in a reduced release of amino acids during ripening.

Keywords: Carbonyls; Dry fermented sausage; Meat model; Protein electrophoresis; Protein oxidation; Proteolysis; Thiols.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Belgium
  • Dietary Proteins / analysis
  • Dietary Proteins / chemistry
  • Dietary Proteins / metabolism*
  • Fermentation / drug effects
  • Food Preservatives / chemistry
  • Food Storage
  • Food, Preserved / analysis*
  • Food, Preserved / microbiology
  • Hydrogen Peroxide / chemistry
  • Hydrogen-Ion Concentration
  • Meat Products / analysis*
  • Meat Products / microbiology
  • Models, Biological*
  • Models, Chemical*
  • Muscle Proteins / analysis
  • Muscle Proteins / chemistry
  • Muscle Proteins / metabolism*
  • Oxidants / chemistry
  • Oxidation-Reduction
  • Protease Inhibitors / chemistry
  • Protein Carbonylation / drug effects
  • Protein Stability / drug effects
  • Proteolysis* / drug effects
  • Sarcoplasmic Reticulum / chemistry
  • Sarcoplasmic Reticulum / drug effects
  • Solubility
  • Sus scrofa

Substances

  • Dietary Proteins
  • Food Preservatives
  • Muscle Proteins
  • Oxidants
  • Protease Inhibitors
  • Hydrogen Peroxide